Custard filling for tarts or pastries

    Custard filling for tarts or pastries

    Save this recipe

    Be the first to make this!

    About this recipe: For variety, try stirring a teaspoon of cocoa powder, 400g of desiccated coconut or 3 sliced bananas to the filling just before refrigerating.

    Serves: 16 

    • 400g (14 oz) caster sugar
    • 4 tablespoons cornflour
    • 900ml (1 1/2 pints) semi skimmed milk
    • 4 egg yolks
    • 1 pinch salt
    • 1 tablespoon butter
    • 1 teaspoon vanilla extract

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a large saucepan, mix together the sugar, cornflour and 1 pint milk. If making chocolate, mix in cocoa powder. Bring to the boil and stir frequently until mixture thickens.
    2. Whisk together remaining milk with egg yolks. As filling thickens, add egg yolk mixture and stir frequently. Bring to the boil for 1 minute.
    3. Remove from heat, stir in butter and vanilla.
    4. Pour into baked pastry cases. Refrigerate until chilled. Top with fresh fruit.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)

    Write a review

    Click on stars to rate